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Mini Pecan Pie Tarts

Buttery, rich, and filled with caramelized pecan goodness, these Mini Pecan Pie Tarts are everything you love about pecan pie — in perfectly portioned bites! Each tart features a soft, flaky cream cheese crust and a sweet, nutty filling that melts in your mouth. Perfect for holidays, entertaining, or a cozy afternoon dessert.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 24 tarts
Ingredients Equipment Method Notes

Ingredients
  

  • Tart Dough:
  • 6 oz cream cheese, softend
  • 1 cup unsalted butter, softend
  • 2 cups all purpose flour
  • Filling:
  • 1/4 cup unsalted butter,melted
  • 2 eggs
  • 2 tsp vanilla
  • 1 1/2 cup light or dark brown sugar, packed
  • Finishing Touches:
  • confectioner's sugar (for dusting)

Equipment

  • Mixing bowls
  • Muffin tin or mini tart pans
  • Rubber spatula
  • Cooling rack
  • Measuring cups & spoons

Method
 

  1. Prepare the Tart Dough
    In a large mixing bowl, cream together the butter and cream cheese until smooth and fluffy. Gradually add the flour and mix until a soft dough forms. Shape the dough into a ball, wrap in plastic wrap, and chill for at least 30 minutes.
  2. Preheat and Prep
    Preheat oven to 350°F (175°C). Lightly grease a mini muffin pan or line with paper baking cups.
  3. Form the Tart Shells
    Once chilled, roll the dough into small 1-inch balls and press each one into the mini muffin tin, forming a small cup for the filling
  4. Make the Pecan Filling
    In a separate bowl, whisk together the melted butter, eggs, vanilla extract, and light or dark brown sugar until smooth. Stir in the chopped pecans until evenly coated.
  5. Fill and Bake
    Spoon the pecan mixture evenly into each prepared tart shell, filling them about ¾ full. Bake for 25–30 minutes, or until the filling is set and the crust is lightly golden.
  6. Cool and Enjoy
    Allow tarts to cool in the pan for about 10 minutes before transferring them to a wire rack. Dust light with confectioner's sugar. Serve warm or at room temperature — perfect with a dollop of whipped cream or a drizzle of caramel!

Notes

🌰 Baker’s Tips

  • For added flavor, lightly toast the pecans before adding them to the filling.
  • Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • These tarts also freeze beautifully — just thaw overnight before serving!